Best Starbucks copycat recipes

Best Starbucks copycat recipes for you to enjoy this fall!

If you feel like enjoying a nice warm cup of coffee from Starbucks but you don’t want to spend money or time queuing up, we have the perfect solution for you: easy and affordable homemade versions!

Find your favorite recipes here!

Delicious Starbucks pumpkin spice latte

Pumpkin Spice Latte? Yes, please! We all love this Starbucks drink, but why pay $5 (or more) for the store-bought version, when you can make it for $0.50 a cup? Here’s the recipe:


•    1 Tbsp. brown sugar
•    ½ Tbsp. pumpkin puree
•    ½ tsp. pumpkin pie spice
•    1 tsp. vanilla syrup
•    1–2 shots of espresso (or 3–4 oz dark roast coffee)
•    6 oz hot milk of your choice (skim, 2%, Almond Milk, Soy Milk, Coconut Milk – they will all work!)
•    Whipped Cream (optional)
•    Cinnamon (optional)


1.    Mix brown sugar, pumpkin puree, pumpkin spice, and vanilla together until well blended (make sure you whip out any clumps).
2.    Add coffee and milk and stir until blended.
3.    Top with whipped cream and cinnamon.
4.    Enjoy!

For the vanilla syrup

•    1 cup of water
•    1 cup sugar
•    1 tablespoon pure vanilla extract


Bring the water and sugar to a boil in a medium saucepan over medium-high heat. Simmer until de mixture thickens slightly, around 8-9 minutes. Remove pan from heat and stir in the vanilla extract. Cool at room temperature.

Starbucks S’Mores Frappuccino, now at home!

Starbucks s’ mores Frappuccino is the real deal when it comes to satisfying your sugar cravings. But you know what’s even better? The homemade version! Not only you will save some money, but also you will enjoy every step of it – and it only takes 5 minutes!


•    6 oz milk (skim is recommended, but any kind works)
•    1 Tbsp powdered vanilla coffee creamer dissolved in 1 oz warm water
•    1 oz Torani S'mores flavored syrup
•    2 Tbsp chocolate syrup plus more for drizzling
•    1 cup (about 1/2 package) Cool Whip frozen
•    1 cup ice
•    1/2 cup marshmallow creme
•    1/2 cup heavy whipping cream
•    Crushed Biscoff Cookies or graham crackers


1.    First, make your whipped cream. In the bowl of a stand mixer attached with the whisk attachment, beat the heavy whipping cream on high speed until soft peaks form. Add in the marshmallow creme and continue beating until stiff peaks form. Set aside.
2.    In a large blender, add the milk, coffee creamer in water, s' mores syrup, Cool Whip, two (2) Tablespoons of chocolate syrup, and ice and blend on HIGH for about 1 minute.
3.    Spoon a heaping tablespoon or two of the marshmallow whipped cream into the bottoms of two glasses; add about a tablespoon of chocolate syrup. Pour the drinks among the two glasses and garnish with the remaining whipped cream. Sprinkle with crushed Biscoff cookies or crushed graham crackers. Serve!

Enjoy your coffee with these delicious Starbucks pumpkin scones!

No waiting in line, no drive-thru and definitely no overspending: Folks at have come up with a perfect copycat recipe for you to try at home. 


•    2 cups (about 8 1/2 oz.) all-purpose flour 
•    1/3 cup firmly packed light brown sugar
•    1 tablespoon baking powder 
•    1/2 teaspoon table salt 
•    1/2 teaspoon ground cinnamon
•    1/4 teaspoon ground ginger
•    1/4 teaspoon ground nutmeg
•    1/8 teaspoon ground cloves
•    1/2 cup (4 oz.) cold butter, cut into 1/2-in. cubes
•    1/3 cup canned pumpkin puree
•    2/3 cup plus 2 Tbsp. heavy cream, divided

Vanilla Glaze

•    1 cup powdered sugar 
•    3 to 4 tablespoons heavy cream
•    1/2 teaspoon vanilla extract

Pumpkin spice drizzle

•    3/4 cup powdered sugar 
•    1 tablespoon canned pumpkin puree
•    1 tablespoon heavy cream
•    1/8 teaspoon ground cinnamon
•    Pinch of ground ginger, ground nutmeg, and ground cloves


Preheat oven to 450°F. Whisk together flour, brown sugar, baking powder, salt, and spices in a large bowl. Add butter; use a pastry blender or 2 knives to cut butter into flour mixture until crumbly and mixture resembles small peas. Freeze 5 minutes. 

Whisk together pumpkin puree and 2/3 cup of the heavy cream in a 1 cup glass measuring cup. Add pumpkin mixture to flour mixture, stirring just until dry ingredients are moistened.

Turn dough out onto the wax paper; pat dough into a 7-inch round (mixture will be crumbly). Cut round into 8 wedges. Place wedges 2 inches apart on a baking sheet lined with parchment paper. Brush tops of wedges with remaining 2 tablespoons cream just until moistened.

Bake in the preheated oven until golden, 13 to 15 minutes. Transfer scones to a wire rack, and cool 5 minutes.
Prepare the Vanilla Glaze: Whisk together powdered sugar, 3 tablespoons of cream, and vanilla until smooth.

Add up to 1 tablespoon cream, 1 teaspoon at a time, if needed, to reach desired consistency. 
Prepare the Pumpkin Spice Drizzle: Whisk together powdered sugar, pumpkin puree, cream, cinnamon, ginger, nutmeg, and cloves until smooth.

Spread a thin layer of Vanilla Glaze on each scone, and drizzle with Pumpkin Spice Drizzle. Serve warm or room temperature.

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